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a bowl of smoky chicken chili with sliced jalapenos, sour cream, and cilantro

Smoky Chicken Chili Recipe

  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6-8 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free


This smoky chicken chili is loaded with fresh vegetables, beans, and a smoky flavor from chipotle peppers. It’s ready to eat in under an hour!


  • 2 tablespoons avocado oil
  • 1.5 pounds boneless skinless chicken breast
  • 1 large sweet onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon diced chipotle peppers in adobo sauce
  • 1 1/2 tablespoons ground cumin
  • 2 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon sea salt
  • 4 carrots, diced
  • 1 red pepper, diced
  • 14 oz. muir glen diced fire roasted tomatoes
  • 14 oz. muir glen tomato sauce (no salt added)
  • 4 cups chicken broth
  • 14 oz. can cannellini beans, drained and rinsed
  • 14 oz. can low sodium black beans, drained and rinsed
  • optional toppings: shredded cheese, sour cream, red onion, jalapeno and avocado (if paleo just do an avocado)


  1. Season both sides of the chicken breast with salt and pepper.
  2. Heat a large dutch oven to medium-high heat.
  3. Add in avocado oil and chicken. Saute each side for 3-4 minutes. Remove chicken from the pan and let rest on a place.
  4. Immediately add onions to dutch oven, and cook until onions are translucent about 2-3 minutes.
  5. Next add in garlic and chipotle peppers, saute for 30 seconds to 1 minute. Stirring the whole time.
  6. Add in the red pepper and carrots, cook for 2 minutes.
  7. Next add in the spices: ground cumin, chili powder, coriander, smoked paprika and sea salt. Give it a quick stir and then add in the fire-roasted tomatoes and tomato sauce. Stir everything together.
  8. Add chicken breast back to the pan and cover with chicken broth. Let the chicken simmer for 15 minutes.
  9. Remove the chicken from the broth. Place on a cutting board and shred chicken using two forks. Put the shredded chicken back in the pot along with cannellini beans and black beans.
  10. Stir everything together and cover. Let the chili cook for 15 minutes. Season with salt as needed and serve.
  11. Top with shredded cheese, sour cream, red onion, jalapeno or avocado.


  • To store. Store any leftover chili in an airtight container in the fridge for up to 5 days. I like to repurpose the deli containers from the supermarket for easy storage.
  • To reheat. Then, you can reheat the chili on the stovetop (recommended) or in the microwave, until it reaches the desired temperature.
  • To freeze. I like to make a double batch of this smoky chicken chili and freeze half of it for another day (it should keep for about 2-3 months). It’s an even faster way to get a warm dinner on the table in a fraction of the time. Just remember that the chili will reheat faster if you thaw it overnight in the fridge first.


  • Serving Size: 2 cups
  • Calories: 328
  • Sugar: 7 g
  • Sodium: 958 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 31 g
  • Fiber: 8 g
  • Protein: 30 g
  • Cholesterol: 68 mg

Keywords: chicken chili, chicken chili recipe, chili made with chicken